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This easy marsala chicken and rice casserole has all the classic flavors of chicken marsala in an effortless casserole. Rich, savory mushroom gravy covers tender shredded chicken and fragrant jasmine rice for a hearty, crowd pleasing casserole.

Chicken marsala is one of those dishes that I totally love with its gritty, rich mushrooms and smooth sauce. In any case, making customary chicken marsala for a group of 6 takes more dynamic planning time on some random night than I have.For conventional marsala, you need to dunk every chicken bosom in flour and sautee them in olive oil. At that point you eliminate them from the dish, cook the mushrooms, and make a marsala decrease. It simply winds up requiring some investment and exertion than my bustling family plan permits most evenings of the week.

So as opposed to going through all that difficulty, I have dense the formula into this marsala chicken and rice casserole.Rather than bread chicken cutlets, I’m pursuing a faster route here and utilizing a rotisserie chicken. It’s similarly as flavorful, however such a period saver.So now as opposed to flouring and brown chicken, you can skirt ahead to cooking the mushrooms in margarine. After the mushrooms are daintily earthy colored, rush in the flour and cook the flour until it is brilliant.


It ought to have a glue like consistency by then. At that point, mix in your wine and the weighty cream. Continue to mix until the blend is smooth and afterward you’ll allow the combination to go to a stew. Allow it to continue to stew until the blend thickens so, all things considered you can add the water and salt and pepper.Now you can splash a preparing dish with non stick shower and equitably spread the rice and destroyed chicken out in the dish. At that point pour the flavorful mushroom sauce on top of the rice and chicken. At that point you can cover the dish with thwart and prepare it for around brief minutes.


All that is left? Besting the delightful marsala chicken and rice dish with some destroyed Parmesan cheddar and preparing for an additional couple of moments to soften the cheddar. At that point present this marsala chicken and rice dish with a fast plate of mixed greens and appreciate with your family

An easy meal served in casserole form- this dish takes a few short cuts, using rotisserie chicken & cooking the rice while it bakes in the oven- but delivers all the flavors of the classic dish you love.


  • 2 tbsp butter
  • 10 oz sliced mushrooms
  • 1 1/2 tbsp flour
  • 1/2 cup Marsala wine
  • 1/2 cup heavy cream
  • 2 tbsp fresh, chopped parsley
  • 2 cups water, or chicken broth
  • salt & pepper, to taste
  • 1 cup uncooked jasmine rice
  • 2 cups chopped rotisserie chicken
  • 1/4 cup shredded Parmesan cheese.


  • Melt the butter in a large skillet over medium heat. Add the mushrooms, stirring often, until they’re softened & browned- about 5 minutes. 
  • Add the flour to the skillet, stirring to coat the mushrooms, and let it simmer for about a minute. 
  • Whisk in the wine & cream until the mixture’s smooth. Bring to a simmer, and continue cooking- stirring occasionally, until the mixture’s nicely thickened. Stir in the water, parsley, salt, and pepper until smooth.
  • Lightly spray a 9×13″ baking dish with non stick cooking spray. Add the rice to the dish, and spread it out evenly. Top with the chicken. Pour the mushroom gravy gently out over the top of the rice & chicken.
  • Cover the dish with foil, and seal it up tightly. Bake at 350 degrees for 35 minutes. Remove the foil, sprinkle the Parmesan cheese evenly out over top and bake an extra 5 minutes. Serve immediately. 

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